Chocolate Harvest Cake

I have such a good recipe for you today!  This Chocolate Harvest Cake has been on my todo list for a long long time, and I am finally sharing!  I discovered this recipe back when I was a newly wed.  I made it several times for parties and friends, and it is always so well loved.

This is not your standard, run-of-the-mill chocolate cake.  This cake has a pumpkin cream cheese filling, chocolate ganache, and fresh fruit topping. It is the perfect perfect cake for these fall months.  You can really dress your cake with whatever fall fruits you'd like - seedless grapes, blueberries, and even nuts are really delicious on this chocolate harvest cake.

Chocolate Harvest Cake For A Party

Tis the season for gatherings with friends and family - and as you may know, a party without a cake is just a meeting. This dessert will make you the hero of the get-to-gether, and even if your baking skills are minimal, I promise you can pull off this cake.  When I first started making this cake I was VERY new to baking and it still went off without a hitch.

The base of this cake is a moist chocolate cake made with sour cream.  The rich chocolate cake is the perfect compliment to the creamy filling and gooey ganache topping.  Even my kids can't resist this cake.  The first words out of my kindergartner's mouth when he arrived home were "Can I have a piece of that cake?"

Here I've garnished the cake with some pears, raspberries, and blackberries - which all scream fall harvest to me.  And there is something about chocolate and pumpkin together that are a match made in heaven.

What You'll Need

There are a few tools that making baking much much easier.  The first is a stand mixer.  I'm partial to Kitchenaid.  Here I used my Artisan Mini - the perfect size for more projects, and it takes up less room in your kitchen.  A good set of measuring cups is a near second.  You'll also need some cake pans - round for this recipe.  I've linked a few favorites here:

[show_shopthepost_widget id="2841949"]

Chocolate Harvest Cake

Rich chocolate cake complimented by creamy pumpkin filling, chocolate ganache topping, and seasonal fruits for a perfect fall time dessert.

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 servings

Calories: 541kcal

Author: Kadee & Desarae

Ingredients

• ▢ 1 cup sour cream
• ▢ 1 cup water
• ▢ ⅔ cup cooking oil
• ▢ 2 cups sugar
• ▢ 3 eggs
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 cups flour
• ▢ 1 cup unsweetened cocoa powder
• ▢ 8 ounces cream cheese
• ▢ ⅓ cup pumpin puree
• ▢ ⅓ cup powdered sugar
• ▢ ½ teaspoon cinnamon
• ▢ ½ cup heavy whipping cream
• ▢ ½ cup semi-sweet chocolate chips
• ▢ Rapsberries blackberries, blueberries, pears, nuts...whatever you like!

Instructions

Cake

• preheat oven to 350 degrees. Grease 2 8 inch round cake pans.
• Combine all ingredients and mix until well combined.
• Divide batter evenly between cake pans.
• Bake for 20-25 minutes until top springs back when touched.
• Cool in pans and transfer to a wire rack to cool completely.
• To assemble cake, layer one round cake, pumpkin cream cheese filling, second round cake, chocolate ganache, and cake toppers.

Pumpking Cream Cheese Filling

• Mix all ingredients until well combined.

Chocolate Ganache

• In a small saucepan heat whipping cream to a simmer. Turn off heat.
• Add chocolate chips and let sit for 4 minutes.
• Whisk until smooth

Nutrition

Calories: 541kcal | Carbohydrates: 62g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 287mg | Potassium: 263mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1640IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 2.8mg

Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!